How to make Hyderabadi Chicken Biryani -

This Hyderabadi biryani is definitely fit for the royalty.

Sanjeev Kapoor

This recipe is contributed by Member Rehana Khambaty.

Main Ingredients : Chicken (चिकन), Basmati Rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

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For more recipes related to Hyderabadi Chicken Biryani checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Barley Mushroom Khichda biryaani Trinidad Pulao Sama Aur Aloo Ki Khichdi

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 1.30-2 hour

Serve : 8

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Hyderabadi Chicken Biryani Recipe

  • Chicken cut into 1 inch pieces 1 kilogram

  • Basmati Rice 500 grams

  • Milk 1/2 cup

  • Oil 3/4 cup

  • Onions sliced 3 large

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Fresh mint leaves 1 cup

  • coriander leaves chopped 1 cup

  • Lemon juice 2 tablespoon

  • Green chillies finely chopped 3

  • Yogurt 2 cups

  • Cloves 7

  • Bay leaves 2

  • Green cardamoms 5

  • Cinnamon 1 Stick

  • Saffron (kesar) 8-10 strands

  • Ghee 2 tablespoons

Method

Step 1

Soak the saffron strands in milk. Set aside. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.

Step 2

Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and the oil in which onions are fried and salt to the chicken. Mix well.

Step 3

Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and cook on medium heat till chicken is tender.

Step 4

Boil water in a deep pan. Add cloves, bay leaves, cardamoms, cinnamon.

Step 5

Add salt and rice. Cook till rice is one third done. Drain and spread on a plate.

Step 6

Put ghee at the base of a non stick deep pan. Spread half of the cooked rice.

Step 7

Spread the cooked chicken evenly on the rice layer. Cover the chicken layer with remaining rice.

Step 8

Sprinkle saffron-milk mixture, remaining mint, coriander leaves. Cover with a lid and.

Step 9

Put tawa underneath the pan and simmer for fifteen to twenty minutes.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.